Hovis Bread
Ingredients
Directions
Make the dough
Mix 3 parts of the flour with the warm water.
Pour in the dissolved yeast.
Mix again, adding the remaining flour.
Let the mixture rise for 20 to 40 minutes.
Bake
Pour the mixture into baking tins without kneading.
Bake for 15 to 20 minutes until done.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Hovis flour
- Provides the structure that traps gas and sets as the bread bakes.
- Compressed yeast
- Produces carbon dioxide gas that makes the dough rise.
- Warm water
- Hydrates the flour and dissolves the yeast so fermentation can begin.
The step that matters
Letting the mixture rise. Yeast needs time to ferment and produce gas; rising too briefly leaves a dense loaf, while the dough should be ready before it goes into the tins.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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